Hugh Fearnley-whittingstall’s (part 2) – Warm puy lentil, butternut and beetroot salad, One-pan creamy mushrooms

Warm puy lentil, butternut and beetroot salad

Keep the skin on the butternut squash – it’s
where all the nutrients are found.

Preparation
time: 20 minutes

Cooking
time: 40 minutes

Serves 4

Easy/prepare
ahead

Warm puy lentil, butternut and beetroot salad

1 large
butternut squash, deseeded and cut into chunks

2tbsp olive
oil

500g (1lb
2oz) ready-cooked puy lentils (we used Merchant Gourmet)

8tbsp Greek
yogurt

1 small
garlic clove, crushed

Juice 1/2
lemon

3tbsp extra
virgin olive oil

Small
handful chopped parsley

4 cooked
beetroot, each cut into 6

4tbsp
sunflower seeds

1. Heat the oven to 200 C, 180 C fan, 400 F, gas 6. Toss the butternut
   in the olive oil and roast in the oven for 30 to 40 minutes until
   blackened and caramelized.
2. About 10 minutes from the end of cooking, heat the lentils
   according to pack instructions.
3. Mix the yogurt with the garlic, lemon juice and 1tbsp of the extra
   virgin olive oil, and season.
4. Tip the lentils into a bowl and stir through the parsley, the rest
   of the extra virgin olive oil and some seasoning. Divide between 4 plates,
   top with the butternut and beetroot, sprinkle over the sunflower seeds,
   and serve the yogurt on the side to dollop over. You can cook everything
   in advance and serve this at room temperature, or any leftovers can be
   kept for lunch the next day.

Per
serving: 484 calories, 25g fat (5g saturated), 48 carbohydrate

One-pan creamy mushrooms

Mushrooms are a source of potassium, which
helps to regulate your heart beat.

Preparation
time: 15 minutes

Cooking
time: 15 minutes

Serves 4

Easy/prepare
ahead

One-pan creamy mushrooms

50g (2oz)
butter

750g (1lb
10oz) mixed mushrooms, thickly sliced

1 bunch
spring onions, finely chopped

2 garlic
cloves, finely sliced

2tsp
paprika

Grating
fresh nutmeg

3tbsp red
wine

150g (5oz)
half-fat crème fraîche

1/2 small
bunch flat-leaf parsley, roughly chopped

Small
jacket potatoes and a green salad, to serve

1. In a large frying pan, melt around a quarter of the butter and fry
   a third of the mushrooms until golden brown. Transfer to a plate and
   repeat until all the mushrooms are cooked.
2. Add the remaining butter to the pan, along with the spring onions,
   garlic, paprika and a little nutmeg, and cook for a few minutes until
   soft.
3. Return the mushrooms with any juices to the pan, turn up the heat
   and add the wine. Cook for a minute, then season with salt and pepper and
   stir in the crème fraîche and chopped parsley. Add a dash of boiling water
   if it’s too thick. Heat through gently and serve with the potatoes and
   green salad.

Per
serving: 190 calories, 16g fat (10g saturated), 2.5g carbohydrate